It's been a while since I last ate Mechado.
It is our version of Europe's Beef Goulash...the only difference is we don't use red wine, sweet paprika, caraway seeds, marjoram, etc.
It is our version of Europe's Beef Goulash...the only difference is we don't use red wine, sweet paprika, caraway seeds, marjoram, etc.
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But the cooking method is exactly the same. +(9).jpg)
Since most meats here are tough (unless it's imported) I first boiled the beef (top round/kalitiran) in the pressure cooker for half an hour.
(put some bay leaf, soy sauce and beef bouillon to add more taste)
Heat up oil and butter and sear the meat(yes the boiled ones) then set it aside.
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Saute the onion, tomatoes and garlic.Add some fish sauce.
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Add the tomato paste and saute briefly to remove the acidity taste and then add the tomato sauce. +(6).jpg)
Bring back the meat and cover with the beef stock.Add the potato and simmer for 30 mins. or until meat is tender and the potatoes are cooked.
Adjust the taste with fish sauce and pepper.
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Finally, serve with steaming cup of rice.+(19).jpg)
Sarap!!!
:-)
I want to eat mechado tuloy! hehehe
ReplyDeletehello.:-) have you ever tried searing the beef before putting it in the pressure cooker? In my experience, the result is tender cubes of meat that are still juicy inside. just sharing. :-)
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